#clean eating

Roasted Squash Lasagne w. Sage & Shallots

for the roasted squash
1 kabocha squash, peeled, seeded, and cut into ¼ inch slices
3 tablespoons olive oil
pinch sea salt
fresh ground black pepper

Preheat the oven to 425 degrees. Lay the squash slices on a rimmed baking sheet, drizzle with olive oil, turn to coat, and sprinkle on the salt and pepper. Roast squash for 15 – 20 minutes, flipping halfway through, until the edges have browned and the squash is tender.

for the béchamel
6 tablespoons butter
1/3 cup unbleached all-purpose flour
2 cups whole milk, room temperature
2 cups heavy cream, room temperature
¼ teaspoon freshly grated nutmeg
½ teaspoon sea salt

http://www.brooklynsupper.net/2012/12/roasted-squash-lasagna-with-fried-sage-shallots/#.U5S8DssU_IU

Honey & Ginger Braised Pork w. Soba Noodles

3 pounds pork stew meat (usually from the shoulder), cut into 2 inch cubes
3 – 4 teaspoons sea salt
2 small red onions, halved
3 tablespoons honey
1 tablespoon cumin seed
1 tablespoon coriander seed
1 tablespoon yellow mustard seed
2 carrots, peeled and trimmed
3 celery stalks, trimmed
2 inch segment of fresh ginger, peeled and cut into thick round slices
5 cups water
1 small bunch kale, washed and cut into ½ inch ribbons

http://www.brooklynsupper.net/2013/01/honey-ginger-pork-braise-with-kale/#.U5S7GMsU_IU

Winter Vegetable Tartlets

Ingredients (serves 4):
4-5 Jerusalem artichokes, peeled and sliced into rondelles 
1 fennel, sliced
1 onion, sliced
1 garlic clove, sliced finely
450 g/ 1 pound cèpes/porcini mushrooms (I used the cèpes I picked and froze this fall. You can use any of favourite mushrooms/dried mushrooms)
1 glass of red wine
A handful of chopped fresh parsley
1 roll puff pastry (230 g/ ½ pound) or you can make your home-made version here
Olive oil (for frying)
30 g/ 2 tbsp unsalted butter
2 slices of country bread (discard the crust, place the bread in a food processor to get breadcrumbs)
Parmesan shavings
Coarse salt and black pepper

http://mimithorisson.com/2013/01/16/winter-vegetable-tartlets/

Endives Tarte Tatin

Ingredients:
6 endives (chicory)
2 small shallots (finely sliced)
1 clove garlic (ground)
6-8 small potatoes (cooked and sliced)
250 g/ ½ pound chestnuts (peeled, cooked & sliced in half)
5 topinambours/ Jerusalem artichokes (peeled and sliced in ‘rondelles’)
125 g/ 2/3 cup Sainte Maure de Touraine goat’s cheese (or any of your favourite cheese – one that will melt beautifully!)
2 tbsp brown sugar
40 g butter
Salt & pepper (for seasoning)

Pastry:
For the shortcrust pastry:
200 g/ 1 & ½ cup plain flour
125 g/ ½ cup unsalted butter, chilled and sliced in cubes
½ teaspoon salt
1 large egg
3 tbsp cold water

Icelandic Fish Soup

3-4 tbsp butter
2 small onion – finely sliced
½ leek – finely sliced
3 tomatoes – chopped into very small pieces
2 small stalks celery, finely sliced
1.5 liters chicken or vegetable stock/ 6 cups
200 ml cream/ 4/5 cups (you can add less if you wish, or none)
100 ml/ ½ cup sherry or port or Noilly Prat
3 tbsp tomato concentrate
½ tsp saffron powder (optional)
3-4 tbsp wine vinegar
160 ml/ ¾ cup dry white wine
400 g/ 4 cups small shrimps (without shells)
500 g/ 5 cups mixed nordic fish – salmon, haddock, plaice, halibut – cubed
Salt and pepper to taste

http://mimithorisson.com/2012/06/20/icelandic-fish-soup/

Thin Crust Fig & Prosciutto Pizza

Thin-Crust Pizza Dough

• 1 ½ tsp. active dry yeast
• 1 tsp. sugar
• ¾ cup warm water (about 105°F)
• 1 cup cake flour
• 1 cup plus 3 Tbs. all-purpose flour
• 1 ¼ tsp. kosher salt
• 2 Tbs. extra-virgin olive oil

2 fresh mission figs

• 1 cup arugula
• 3 slices of prosciutto
• 1 tablespoon Mascarpone
• 3 ounces Mozzarella
• 1 ounce Blue Cheese

http://pixelsandcrumbs.com/blog/2013/10/21/fig-prosciutto-pizza

Chicken Meatballs

1 pound freshly ground chicken breast*

• ½ large red onion finely chopped
• 3 ounces pancetta finely chopped (you can use bacon as well, finely chopped)
• 1 cup Panko breadcrumb
• 1 large egg
• 1/3 cup finely chopped flat-leaf parsley
• 2 tablespoons extra-virgin olive oil - divided
• 1 tablespoons tomato paste plus more for topping

 http://pixelsandcrumbs.com/blog/2013/1/24/chicken-meatballs

Pear & Fennel Salad w. Colatura & Pine Nuts

1/8 cup Pine Nuts (toasted)

• 1 pear, ripe but on the firm side
• 1 Fennel bulb, shredded, about 2 cups
• 2 scallions, sliced
• 2 tablespoons fresh mint, chopped
• 1 tablespoon fresh parsley, chopped
• ½ teaspoon Red pepper flakes
• 1 teaspoon Colatura
• 1/8 cup Olive oil
• 2 tablespoons white balsamic vinegar
• 1 lemon, juiced
• Salt and pepper to taste

http://pixelsandcrumbs.com/blog/2014/1/17/pear-fennel-salad-with-colatura-pine-nuts

Stuffed Mushrooms

4 large portobello mushrooms (or similar), stalks removed*

• 6 tablespoons olive oil
• Salt and pepper
• 1 small onion, finely diced
• 1 celery stalk, finely diced
• 2 cups finely chopped sun-dried tomatoes
• 2 garlic cloves, crushed
• ½ cup grated parmesan cheese
• 1 tablespoon chopped fresh tarragon leaves
• 4 tablespoons coarsely shredded basil leaves
• 3 ½ ounces Taleggio cheese sliced (or similar, I used Fontina)

http://pixelsandcrumbs.com/blog/2014/2/10/stuffed-mushrooms

Flourless, Butterless Peanut Butter Chocolate Brownies

Earl Grey tea nut and seed bread

Lunch
Grilled chicken, asparagus with Munster cheese, and avocados
Half the avocado for breakfast. The other half for lunch. Also something j just need cheese.

Breakfast
Toast with one egg and avocado.
And i sprinkled salt and red pepper flakes. It just makes it taste better

Breakfast
Eggs and rice ball with meat
For the eggs I used two egg whites and one whole egg. I also added some red pepper flakes because it does taste a little bland. And the rice ball is something my brother made me so I’m going to eat them all in moderation. Carbs and protein right?

Dinner 
Canned tuna ceviche, coconut milk acorn squash curry soup, baked plantains
It’s been a while, but here is my super tastes healthy dinner.

Breakfast
Egg, while wheat bread, spinach quesadilla, and chocolate milk
Back I that health kick. After being away for so long it’s feels good to be back.

Dinner
Honeydew melon
Just just enjoying second dinner sitting outside on my break at work. It was delicious. Perfectly ripe. My favorite.

Dinner
Cantaloupe
The easiest meal ever. And delicious. So it’s a win win. This was first dinner then I had some chicken later. I’m trying to eat about 6 times a day. It’s actually a lot easier than I thought